I’m going to start this post by saying no - I’m not producing these again. It was fun while it lasted, but our company has moved in another direction. That being said, a good friend of mine is slowly testing out plant-based food options and asked me if there way any way I would “pretty please” make him some of these patties.
It’s been about a year or so since I last made these - long enough for the “twitch” to wear off, so I actually gave it some thought. I mean, when a life-long meat eater comes to you and asks you to make a plant-based version of one of his staple snacks, how do you say no? Plus, I knew that my nine year old would be insanely thrilled to hear mommy made these again (and even more thrilled when she saw one in her school lunch the next day).
Combine all dough ingredients in a food processor and pulse until dough is formed. Turn out onto plastic wrap and roll into a disc. Wrap dough up and chill in the refrigerator for at least one hour.
In a deep pan, heat oil on med-high heat until shimmering. Add onions and saute until golden, about 10 minutes. Add garlic and saute 30 seconds. Add veggie crumble and cook for 5 minutes, allowing crumble to heat thoroughly and to blend with onions.
Add all remaining ingredients to pan, stir to combine and simmer for 5-7 minutes until most of the liquid has cooked out. Set aside to cool.
Break off ¼ of the dough and roll out between two sheets of wax paper. (Do not roll dough directly on counter as it will leave yellow stains from the curry powder.) Roll the dough until it’s ¼ inch thick. Using a large cereal bowl (or any other round shape), cut out rounds.